Chicken and mushrooms
Serves 4
Easy
Prep:
Cook:
A healthy and low calorie chicken and mushroom casserole with bacon, peas and a parsley sauce - use chicken thighs for extra flavour and juiciness
Skip to ingredients
- 2 tbsp olive oil
- 500g boneless, skinless chicken thigh
- flourfor dusting
- 50g cubetti di pancetta
- 300g small button mushroom
- 2 large shallotschopped
- 250ml chicken stock
- 1 tbsp white wine vinegar
- 50g frozen pea
- small handful parsleyfinely chopped
Nutrition: per serving
- kcal260low
- fat13g
- saturates3g
- carbs3glow
- sugars1glow
- fibre3g
- protein32ghigh
- salt0.9g
Method
step 1
Heat 1 tbsp oil in a frying pan. Season and dust the chicken with flour, brown on all sides. Remove. Fry the pancetta and mushrooms until softened, then remove.
step 2
Add the final tbsp oil and cook shallots for 5 mins. Add the stock and vinegar, bubble for 1-2 mins. Return the chicken, pancetta and mushrooms and cook for 15 mins. Add the peas and parsley and cook for 2 mins more, then serve.
